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Today I was craving cake!!! Many years ago when I went gluten-free, baked goods that were gluten-free were hard to come by. This meant that my consumption of junk food and sugary baked items automatically went down. This had an absolutely dramatic and positive effect on my health.

I didn’t stop eating sugar completely but had a simple rule – I ate whatever I made myself and if I baked a cake I had a piece and made sure I shared the rest so it wasn’t lying around and calling out to me all day.

That worked incredibly well for many years… So much so that I didn’t enjoy the store-bought gluten free cakes and other sweet stuff when they became readily available because they were way too sweet for my liking.

But 2017 saw me transform into a sugar fiend. I knew sugar was bad and saw how the sudden upsurge was affecting my health but I had a ready excuse – I had just given birth to a baby, I deserved this *insert sugary item of choice*

We’re in 2018 now, baby is almost a toddler, so I thought it’s high time I claimed my health back.

So, instead of making husband dearest rush out and buy a piece of cake I decided to bake Yotam Ottolenghi and Helen Goh’s lemon and poppyseed cake (national trust version) instead and it turned out to be quite an incredible cake. Reminiscent of Nigella Lawson’s lemon and polenta cake but with a completely different texture.Here’s the recipe if you want to bake it too: https://www.google.nl/amp/s/food52.com/blog/20522-lemony-poppy-seed-cake-recipe-from-ottolenghi-s-sweet/ampI used 150gm of sugar for the cake instead of 225gms that the recipe calls for and about 50gms for the glaze instead of 90gms.#ottolenghi #helengoh #ottolenghisweet #helengohsweet #lemonandpoppyseedcake

Growing up, breakfast on a weekday was two chapatis and eggs cooked sunny side up. And while one chapati was used to mop up the runny yolk, the other was used to roll up the fried egg white to create something that resembled a wrap. That changed when I moved out of home and realized that making chapatis is hard work (as compared to buying bread).

Later, gluten intolerance pushed chapatis out of the picture.Today, in an attempt to cook something that Oggie can eat by himself I ended up making what I used to eat as a kid! Presenting perfectly puffed up chapati and stuffed parathas – gluten-free of course. #glutenfree #glutenvrij #oggieapproves

RECIPE:

Add a cup of rice flour to two cups of boiling water mix and take it off the heat.

Keep it covered for a while so the flour is cooked.

The dough will be a bit wet. Keep adding more flour until you got the consistency right.

I think if you use superfine rice flour the ratio of flour to water should be 1:1 otherwise 1:2. I haven’t tested it with this myself.

Made these a couple of days ago since I couldn’t stop thinking about thin crust pizzas ever since a friend posted a picture of one. The Domestic Man’s recipe from his book ‘The Ancestral Table’ for gluten-free pizza never disappoints.

This is my recipe for Okonomiyaki, but you can add anything to it.
1. Cook bacon / panchetta until the fat is rendered. Set aside the bacon and in the bacon fat cook finely sliced onions and cabbage. The onions should be light brown and the cabbage should still have a crunch. Take it off the heat.
2. Add finely chopped pickled ginger (optional) to the onion and cabbage mix above. Add bacon and salt and pepper to taste.
3. In a bowl whisk eggs and add the above cabbage mix to it.
4. Cook it in a pan until it’s done on both sides.